Oatmeal Butterscotch Cookies

Growing up, these were my mom’s signature cookies. At school, all my friends knew “Cookie Tuesday” at the Brandt house meant that Wednesday I would bring an unreasonable amount of oatmeal butterscotch cookies to physics to share among my table of friends. These are nostalgic, unique, and absolutely one of my favorite cookies of all time! I hope you enjoy!

Oatmeal Butterscotch Cookies

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Author: Elizabeth Smedley Cooking Method: Baking Cuisine: American Courses: Dessert

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner Cooking Temp: 375  °F Servings: 60 Calories: 130 Dietary:

N nut-free

Ingredients

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• 3 sticks butter (softened)

• 1 cup brown sugar (packed)

• ¹⁄₂ cups white sugar

• 2 eggs (large)

• 1 ¹⁄₂ tsp vanilla extract

• 2 cups all-purpose flour

• ¹⁄₂ tsp salt

• 1 tsp baking soda

• 4 ¹⁄₂ cups rolled old-fashioned oats

• 1 ¹⁄₂ tsp cinnamon

• 1 ³⁄₄ cups butterscotch chips (one 11-oz bag)

Instructions

1. Preheat oven to 375 F.
2. In the bowl of a stand mixer, beat the3 sticks butter until fluffy. Add the 1 cup packed brown sugar and ½ cup white sugar, then beat for another minute. Add the eggs and beat for 2 additional minutes.
3. Add the 1 ½ tsp vanilla extract and stir with a spoon. Mix in the flour, baking soda, cinnamon, and salt until just combined.
4. Stir in the rolled oats with a wooden spoon until well-combined. Add butterscotch stir until distributed.
5. Drop by rounded teaspoonful onto two cookie sheets and bake for 10-12 minutes until lightly browned around the edges. Remove and cool on a wire rack before enjoying! Cookies will keep well in an airtight container for up to 1 week, but are best frozen when fresh.

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